Dairy/Egg Free Pumpkin Frappacino Cupcakes w/Vanilla/Cinnamon Icing

Cupcake Mix

1/4 Cup Coconut Milk
1TBSP Apple Cider Vinegar
1 1/4 Cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/3 Cup Granulated Sugar
2/3 Cup Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp salt
1 Cup 100% Pure Pumpkin Purée
1/3 Cup Canola Oil
1 tsp Pure Vanilla Extract
2 TBSP Instant Coffee
Egg Replacer for 2 Eggs (I used Ener-G)

Icing
4 Cups Powdered Sugar
1 Cup Shortening
1/4- 1/2 Cup Water
1 tsp Pure Vanilla Extract
1 tsp Cinnamon

This recipe was adapted from about.com

Preheat Oven to 350 degree and line cupcake pan with cupcake liners. Mix the coconut milk and vinegar and let sit for a few minutes. This mixture is mimicking buttermilk! At this time also go ahead and mix your instant coffee with 1 TBSP of warm water and let dissolve. If your egg replacer requires some mixing and dissolving time, do that now as well. Next, mix all your dry ingredients in one bowl and all your wet in another. Then add the milk, coffee, and egg mixtures into the wet ingredients. Finally mix your dry and wet ingredients until just combined.
Fill up each cupcake slot about 3/4 of the way. Bake for about 20 minutes or until toothpick is inserted in the middle and comes out clean! Let cool.

While the cupcakes are cooling off make the icing by mixing all the ingredients together until well combined. Start out using a 1/4 cup of water, then add a tablespoon at a time till you get your desired consistency.
Top cupcakes with icing and garnish with a little cinnamon and a straw for looks:)

These little suckers are very moist and addictive. If you do not prefer a coffee flavor just omit the instant coffee from the recipe. Use decaf if wish as well. Happy fall baking everyone!!

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